Curly Sue wrote:
> On Sun, 25 Jun 2006 07:40:57 -0500, Michel Boucher
> > wrote:
>
> >Ok, I cooked the noodles, fried the pancetta, then drained the noodles
> >and quickly mixed the pancetta in, then added the egg/cheese (peccorino
> >romano) to the noodles, but it did not take. It remained somewhat
> >liquid. I have made carbonara before and successfully, but it was only
> >in single portions for myself. This time I was trying to make enough
> >for three.
> >
> >I am thinking a number of things might be wrong he
> >
> >1. Not enough cheese (but putting more just makes the dish saltier)
> >
> >2. The noodles were cooler than they should be
> >
> >3. Making more than one portion at a time is not a good idea
> >
> >Perhaps microwaving noodles and egg mixture together on low setting for
> >30 seconds or so might fix it, but I'm only guessing. Does anyone have
> >any idea how to fix this?
>
>
> A friend sent me this link to a spaghetti carbonara recipe a couple of
> days ago that he recommends highly. Try comparing it with your recipe
> and perhaps something will stick out.
>
> http://en.wikibooks.org/wiki/Cookboo...alla_Carbonara
>
> Ingredients
> Spaghetti: 1 lb
> Pancetta: 1/2 lb
> Egg Yolks: 5
> Pecorino or Parmigiano-Reggiano Cheese, grated: 1 1/2 cups
> Olive Oil, extra-virgin: 3-4 tablespoons
> Pepper, freshly ground: 1/2 tablespoon
> Salt
>
> Utensils
> A Large Pot
> A Large Skillet
> A Bowl
> Measuring Cups and Spoons
> A Fork
> [edit]
> Preparation
> Dice the pancetta into small pieces (1 inch will do).
> The Pot: Bring a big pot of water to a boil and add salt when it
> begins to simmer.
> The Skillet: Heat the olive oil in a large skillet over a medium-high
> heat. When the oil is hot, add the pancetta and cook for about 10
> minutes over a low flame until the pancetta has rendered most of its
> fat but is still chewy and barely browned.
> The Bowl: In a bowl, slowly whisk about 1/2 cup of the pasta water
> into the egg yolks, using a fork. Add the Parmesan cheese and pepper.
> Mix with a fork.
> The Pot: Cook the spaghetti til it is al dente and drain it, reserving
> 1/2 cup of water.
> The Skillet: Transfer the spaghetti and the water immediately to the
> skillet with the pancetta. Toss it and turn off the heat. Add the egg
> mixture to the skillet with the pasta and toss all the ingredients to
> coat the pasta. Taste the pasta and add salt and black pepper, if
> necessary.
>
>
> Sue(tm)
> Lead me not into temptation... I can find it myself!
maybe some sorta stock water takes away flavor